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From the archives: Shaun Quade’s big journey

Chef Talk, Hospitality Talk, Interviews, Modern Australian, Restaurants, Staff & Operations ManagementBy Chrissie MathesonApril 9, 2022

Shaun Quade nails it: Our colonial past is very young, and we’re slowly developing our identity – food culture comes from either high end or cooking from necessity.

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Is there Michelin relevance now, or not?

Chef Talk, Establishment, Hospitality Talk, RestaurantsBy Chrissie MathesonApril 7, 2022

A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.

Tip of the iceberg

Fassnidge, from reality chef to real reality. Big jump.

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonApril 7, 2022

Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.

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A restaurant’s secret to happy staff. Interesting

Chef Talk, Establishment, Hospitality Talk, RestaurantsBy Chrissie MathesonApril 7, 2022

Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.

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The Power of Teamwork

Chef Talk, Establishment, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.

Business secret 101: Fear

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

Business secret 101 is the key word : the killer in business and life, fear.

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Hospitality and handling the heat

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.

Chefs and it’s a pressure business

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

Chefs and pressure are intertwined, yet most of the behind the pass problems, the public never see. Opening and running a restaurant can look deceptively easy. Trust me, it’s not, and never will be.

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Chef Talk: Nick Filsell, unapologetically himself.

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonJune 12, 2018Leave a comment

“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”

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Chef Talk: Sam Burke, meet the meat man. There’s so much more.

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonJune 6, 2018Leave a comment

“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”

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Christine Matheson is a former chef & restaurateur with more than 20 years experience in the hospitality game.

Today she is an author, restaurant consultant & food critic known for her brutally honest and entertaining restaurant reviews.

Now a resident of, arguably Australia’s foodie capital, Tasmania, Christine gets to flex her food muscles as a judge at the annual Royal Hobart Show Fine Food Awards and is currently working on her 3rd book about her incredible times in the food industry.

Learn more about Christine


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